# Components:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 2 tbsp olive oil
03 - 2 garlic cloves, minced
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp ground paprika
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Juice of 1 lemon
→ Creamy Yogurt Sauce
13 - 3/4 cup plain Greek yogurt
14 - 1 tbsp tahini
15 - 1 garlic clove, finely minced
16 - Juice of 1/2 lemon
17 - 1 tbsp chopped fresh parsley
18 - 1/4 tsp salt
19 - Freshly ground black pepper to taste
→ Wraps and Vegetables
20 - 4 large flatbreads (pita, lavash, or tortillas)
21 - 1 small red onion, thinly sliced
22 - 1 large tomato, sliced
23 - 1/2 cucumber, sliced into thin strips
24 - 1 cup shredded lettuce
25 - Fresh mint or parsley leaves (optional)
# Directions:
01 - In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Add beef strips and toss to coat thoroughly. Marinate for at least 20 minutes or up to 2 hours for enhanced flavor.
02 - Mix Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper in a bowl. Adjust seasoning as needed. Refrigerate until serving.
03 - Heat a large skillet or grill pan over medium-high heat. Cook marinated beef in batches for 4 to 6 minutes, stirring occasionally, until browned and fully cooked. Remove from heat.
04 - Heat flatbreads in a dry skillet or microwave briefly until warm and pliable.
05 - Spread a generous spoonful of yogurt sauce onto each warmed flatbread. Layer with cooked beef, red onion, tomato, cucumber, shredded lettuce, and optional fresh herbs.
06 - Roll wraps tightly to enclose fillings and serve immediately with extra yogurt sauce on the side.
